Coconut yogurt ice cream with cherries

For 5 people
  • 1 piece (s) fresh coconut meat (approx. 150 g)
  • 4 fresh egg yolks (size M)
  • 250 g Sugar
  • 200 g whipped cream
  • 300 g cream yoghurt
  • 1 jar (s) (425 ml) Coconut milk
  • 1 Glass (720 ml) Cherries
  • 1 EL Cornstarch
  • 1 packet Vanillin sugar
  • Lime wedge and mint
  • cling film
30 minutes
Coarsely grate the coconut meat and roast until golden brown in a pan without fat. Take out, let cool down. Beat the egg yolks and sugar in a hot water bath for about 10 minutes until light cream. Let the cream cool a little. Whip the cream. Stir in the yogurt, coconut milk and grated coconut, except for 2 tablespoons, into the cream. Fold in the cream. Spread the cream in a silicone loaf pan (approx. 1 1/2 liter content or 2 empty ice containers of 1 liter each or 1 loaf pan lined with cling film). Cover and freeze in the freezer overnight. Drain the cherries, collecting the juice. Mix 2 tablespoons of juice and starch until smooth. Bring the rest of the juice and vanillin sugar to the boil. Stir in starch and simmer for about 1 minute while stirring. Fold in the cherries. Topple ice. Cut about 8 slices from the ice (freeze the remaining ice). Serve ice cream with hot or cold cherry compote. Scatter the rest of the desiccated coconut on top. Garnish with lime slices and mint
Waiting time approx. 12 hours
1 person approx:
  • 290 kcal
  • 1210 kJ
  • 3 g protein
  • 13 g fat
  • 38 g carbohydrates


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